Cook the tagliatelle in salted water until al dente, drain and reserve approx. 150 ml of the cooking water. Tear apart 2 burrata balls, mix well with the cooking water.
Heat the oil in a frying pan, fry the chickpeas and sage until crispy. Pour in the cooking water and burrata, simmer for approx. 1 min. Add the tagliatelle, mix, dish out onto two plates, top with the remainder of the burrata, season.